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Baby Banana Pancakes
www.theconsciousplantkitchen.comThis easy 3-ingredient baby-led weaning pancake recipe with banana is a fantastic way to get your little one to enjoy a banana pancake without eggs.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/baby-banana-pancakes/ or scan the QR code here ➡️
Servings: 8 mini pancakes
Calories: 24kcal
Ingredients
- 2 tablespoons Plant-Based Milk or breast milk
- 3 tablespoons All-Purpose Flour or white whole wheat flour
- 1 small Banana riped, peeled
Instructions
- Peel and mash the ripe banana on a plate until smooth. It's OK if bits of banana show.
- Stir the milk and mashed banana, then stir in the flour.
- Whisk everything together and set the pancake batter aside for 5 minutes while the pancake griddle warms up.
- Lightly grease the pancake griddle with coconut oil.
- Pour 1 tablespoon of batter per pancake and cook for 1-2 minutes or until the sides start to dry out.
- Flip the pancakes and cook them for an extra 30-60 seconds.
- Let the pancakes cool on a cooling rack for 10 minutes, then serve them plain or with the baby jam recipe.
Storage
- Store the baby banana pancakes in a sealed container in the fridge for up to 3 days or freeze them in zip-lock bags and thaw them at room temperature for 1 hour before serving.
Nutrition
Serving: 1pancake | Calories: 24kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 11mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg